Four ingredients and a fork. That is all you need. Four cups of cubed watermelon, one cup of hulled and halved strawberries, a quarter cup of sugar, and a tablespoon of lemon juice blended smooth, poured into a shallow dish, and frozen. Every thirty minutes you scrape it with a fork, breaking the ice crystals into fluffy shards, until every spoonful looks like a bowl of pink snow. About four hours total.
The scraping is the part that makes this different from a frozen block of fruit juice. Each pass with the fork creates lighter, finer crystals. By the fourth scrape, the texture is somewhere between a snow cone and a sorbet. Served in chilled bowls, it melts on your tongue, cold watermelon and strawberry with a hit of lemon at the end.
Tips for Making Watermelon Strawberry Granita
Use a shallow dish for even freezing
A 9×13 baking dish or a sheet pan works best. The thinner the layer of liquid, the faster and more evenly it freezes. A deep bowl takes longer and the centre stays slushy while the edges freeze solid.
Metal pans freeze faster than glass. If you are in a hurry, use a metal sheet pan.
Scrape every thirty minutes
Set a timer. Every thirty minutes, open the freezer and drag a fork across the surface, breaking up the frozen edges and mixing them into the still-liquid centre.
After about four hours and seven or eight scrapings, the granita should be entirely made of loose, fluffy ice crystals. If it freezes solid, let it sit on the counter for five minutes, then scrape.
Watermelon Strawberry Granita
Total Time: 250 minutes
Yield: Serves 2-3 1x
Diet: Vegan
Description
Chill out this summer with a refreshing watermelon strawberry granita, a perfect semi-frozen dessert to cool you down.
Ingredients
Units
- 4 cups watermelon, cubed and seeded
- 1 cup strawberries, hulled and halved
- 1/4 cup sugar
- 1 tablespoon lemon juice
Instructions
- In a blender, combine the watermelon, strawberries, sugar, and lemon juice.
- Blend until smooth.
- Pour the mixture into a shallow dish and place in the freezer.
- Every 30 minutes, scrape the mixture with a fork to create a fluffy texture.
- Repeat the scraping process until fully frozen, about 4 hours.
- Serve in chilled bowls.
Notes
This granita is a great way to use up extra watermelon. It can be made without an ice cream maker. For a different flavor, try substituting other fruits. Store in the freezer and scrape before serving to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 4 hours
Category: Dessert
Method: No-Cook
Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 20
- Sodium: 2
- Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 1
- Cholesterol: 0
Frequently Asked Questions
Can I use seedless watermelon?
Yes. Seedless is easier. If your watermelon has seeds, remove them before cubing. Seeds do not blend smoothly and leave gritty bits in the granita.
Do I need an ice cream maker?
No. That is the point of a granita. You need a blender, a shallow dish, a fork, and a freezer. No special equipment.
How long does it keep in the freezer?
Up to a week. It will freeze solid overnight. Before serving, scrape it with a fork again to restore the fluffy texture. A few minutes on the counter helps.
If You Liked This Recipe, You’ll Love These
- Avocado Sorbet with Strawberries
- Balsamic Strawberry Ice Cream
- Boozy Strawberry Sorbet
- Soy Milk Strawberry Ice Cream
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